Ingredients
Scale
- 2 1/4 cups (281 g) all-purpose flour, spooned & leveled
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, melted & cooled for 5 minutes
- 3/4 cup (150 g) packed light or dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups (225 g) semi-sweet chocolate chips or chunks
Instructions
- Whisk together flour, baking soda, cornstarch, and salt in a large bowl. Set aside.
- In another bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg and egg yolk, then vanilla, mixing until combined.
- Pour wet ingredients into dry and fold together with a spatula until dough is thick, shiny, and soft. Fold in chocolate chips.
- Cover dough and refrigerate for at least 2 hours or up to 3 days. Overnight chilling recommended.
- Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
- Scoop chilled dough (about 2–3 oz per cookie), shape into tall cylinders, and place 3 inches apart on baking sheets.
- Bake 13–14 minutes until edges are lightly browned. Cool 10 minutes on baking sheet, then transfer to rack.
- Optionally press extra chocolate chips on top while warm. Store cookies in a tightly covered container at room temperature up to 1 week.
Notes
- Dough can be made ahead and chilled up to 3 days. Allow to come to room temperature before shaping.
- Baked cookies freeze well up to 3 months. Unbaked dough balls freeze for 3 months; bake from frozen adding 1 extra minute.
- Customize with nuts, M&Ms, white chocolate, butterscotch, or other add-ins up to 1–1¼ cups total.
- Use room-temperature butter and eggs for proper dough consistency.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian